Bread Pudding With Chantilly Cream

From chefpaul.com - another new orleans classic.

Steps

In a large bowl of an electric mixer , beat the eggs on high speed until extremely frothy , about 3 minutes.

Add the sugar , vanilla , nutmeg , cinnamon and butter and beat on high until well blended.

Beat in the milk , then stir in the raisins and pecans.

Place the bread cubes in a greased loaf pan.

Pour the egg mixture over them and toss until the bread is soaked.

Let sit until you see only a narrow bead of liquid around the pans edges , about 45 minutes , patting the bread down into the liquid occasionally.

Place in a preheated 350f oven.

Immediately lower the heat to 300f and bake 40 minutes.

Increase oven temperature to 425f and bake until pudding is well browned and puffy , about 15 to 20 minutes more.

To serve , spoon in cup hot bread pudding and top with cup chantilly cream.

Chantilly cream:.

Makes about 2 cups.

Refrigerate a medium-size bowl and beaters until very cold.

Combine cream vanilla , brandy and grand marnier in the bowl and beat with electric mixer on .

Ingredients

eggs, sugar, vanilla extract, ground nutmeg, ground cinnamon, unsalted butter, milk, raisins, pecans, white bread cubes, heavy cream, grand marnier, brandy, sour cream